Slow-Smoked Brisket with Pepper Bark and Mac and Cheese

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Tender brisket smoked low and slow to develop a peppery bark, served alongside creamy baked macaroni and cheese. This American-inspired barbecue recipe, ready in about 630 minutes, pairs beef brisket, kosher salt, coarse black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 850 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 5 lbs beef brisket
• 2 tbsp kosher salt
• 2 tbsp coarse black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 12 oz macaroni pasta
• 3 cups cheddar cheese, shredded
• 2 cups milk
• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup bread crumbs
• 1 tbsp olive oil

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Instructions

1. Step 1: Preheat your smoker to 225°F. Mix 2 tbsp kosher salt, 2 tbsp coarse black pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp smoked paprika to make a dry rub. Rub evenly over the entire 5 lbs beef brisket, pressing into the meat.
2. Step 2: Place the brisket fat side up in the smoker and smoke for about 8-10 hours until the internal temperature reaches 195°F, developing a dark, peppery bark. Wrap in foil after 6 hours to retain moisture.
3. Step 3: Meanwhile, bring a large pot of salted water to a boil and cook 12 oz macaroni pasta for 7 minutes until al dente, then drain.
4. Step 4: In a medium saucepan, melt 4 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute until it forms a roux.
5. Step 5: Gradually add 2 cups milk while whisking continuously. Cook for 5 minutes until the sauce thickens and coats the back of a spoon.
6. Step 6: Stir in 3 cups shredded cheddar cheese, 1 tsp salt, and 1/2 tsp black pepper until melted and smooth.
7. Step 7: Combine the cheese sauce with the cooked macaroni, transfer to a baking dish, and top with 1/2 cup bread crumbs tossed with 1 tbsp olive oil.
8. Step 8: Bake at 375°F for 20 minutes until the top is golden brown and bubbly. Slice the smoked brisket against the grain and serve alongside the mac and cheese.